Happy St. David’s Day.

Hello, today is St. David's Day, the Patron Saint of Wales.

If you are no good at Welsh pronunciation say it like this “deethe goil Dewis Hapeece”

The Welsh have celebrated this day since the 12th century, and it is still very well celebrated today. They are proud of their Saint, who was born in Pembrokeshire around 500 AD. He is the only native-born patron saint in Britain and Ireland.

The St. David's Day holiday is a celebration of his good works and teachings, and it also represents the indomitable spirit of the Welsh.

There is too much to post about him here, but there is plenty of information on the internet if you want to find out more about him and Wales, which is such a beautiful country.

It has many local delicacies, like Welsh cakes, cockles and laverbread; when I was a child, the laverbread was gathered that morning from Gower and taken to market, and it was fresh cockles and laverbread for breakfast. Absolutely delicious!

Here are a few more of the Welsh delicacies:

Cawl: Cawl is a hearty soup and the national food of Wales. It is made from meat (most often lamb) and vegetables. The ingredients are slow-cooked to perfection, resulting in a rich and flavorful broth. It’s prevalent during the colder months and best enjoyed with crusty, rustic bread.
Laverbread: Despite its name, this dish is not a bread at all! It’s actually made from laver seaweed that has been boiled and minced. It has a deep green colour and a unique, savoury taste. The Welsh often mix it with oatmeal and fry it in small patties.
Glamorgan Sausage: A vegetarian delight, the Glamorgan sausage is made from a local favourite cheese, caerphilly cheese, leeks, and breadcrumbs. These ingredients are combined, shaped into sausages, and then fried until golden. It’s a flavourful dish that showcases the importance of cheese in Welsh cuisine.
Bara Brith: This dish translates to “speckled bread,” Bara Brith is a traditional Welsh fruit loaf. It’s made by soaking dried fruits in tea and then mixing them with flour and brown sugar. This recipe creates a dense, moist bread. It’s best after it’s sliced and buttered. It’s famously served at tea time in Wales.